Tampering is an important stage in the preparation of a good cup of espresso, since it needs to guarantee the correct resistance to the passage of water.
The tamper is therefore an important tool for the professional barista and it needs to press the coffee powder down in a consistent, even manner.
A tamper has four important characteristics:
- Balanced weight - a good tamper needs to have a correctly balanced weight with a very low centre of gravity
- Material - it needs to guarantee the correct robustness and coffee powder should not stick to it
- Shape and size - the shape and lower diameter of the press need to be in line with the type of filter being used
- Ergonomic - the handgrip needs to guarantee on one hand, a firm and comfortable grip and on the other, make it easy to press down; the mushroom shape is the most effective.